Microwave-Assisted Extraction of Effective Constituents from Ginseng

마이크로파를 이용한 인삼으로부터 유효성분의 추출

  • Lee, Dong-Won (Department of Chemical Engineering, University of Seoul) ;
  • Park, Young-Sin (Department of Chemical Engineering, University of Seoul) ;
  • Kim, Dok-Chan (Department of Chemical Engineering, University of Seoul)
  • 이동원 (서울시립대학교 공과대학 화학공학과) ;
  • 박영신 (서울시립대학교 공과대학 화학공학과) ;
  • 김덕찬 (서울시립대학교 공과대학 화학공학과)
  • Received : 2005.03.03
  • Accepted : 2005.04.11
  • Published : 2005.06.10


The use of the microwave-assisted process for the extraction of effective constituents from ginseng was investigated at various operating conditions. The influence of solvent (ethanol-water, 50% v/v) to ginseng ratio, particle size and applied microwave power on the efficiency of extraction was examined. The microwave extraction system used was custom manufactured so that the intensity of microwave may be varied by using anode-voltage controller. It was found that the ratio of 6 : 1 (vol/mass) gave a good extraction efficiency. Small particle size gave high yield but it caused difficulties in the separation of solvent from the sludge. The higher power was no guarantee of the efficient extraction yield. The more important factor than the employed power was the adequate temperature under sufficient contact time. Using deionized-water as swelling agent, the degree of swelling of ginseng by microwave heating and conventional heating in water-bath was also studied. It was observed that the microwave heating enhanced the swelling much more than the conventional heating. It is believed that this enhanced swelling was responsible for the rapid microwave-assisted extraction rate.


Supported by : 서울시립대학교


  1. KMHW, Korean Food Standard Code, Korean Ministry of Health and Welfare, p. 507, Seoul (1997)
  2. X. Pan, G. Niu, and H. Liu, Chemical Engineering and Processing, 42, 129 (2003) https://doi.org/10.1016/S0255-2701(02)00037-5
  3. R. G. Diagne, G. D. Foster, and S. U. Khan, J. Agric. Food. Chem., 50, 3204 (2002) https://doi.org/10.1021/jf011469w
  4. R. Meredith, Engineers' Handbook of Industrial Microwave Heating, The Institution of Electrical Engineers, London, U. K. (1998)
  5. H. M. Kingston and S. J. Haswell (Eds), Microwave-Enhanced Chemistry, Fundamentals, Sample Preparation and Applications, American Chemical Society, Washington D. C. (1997)
  6. J. R. Pare, J. M. R. Belanger, and M. M. Punt, U. S. Patent 6,061,926 (2000)
  7. B. Mompon, M. Surbled, B. Lemaire, and J. Anizon [15b], New Extraction Technology 21st Century, AIChE Spring Meeting (2000)
  8. J. H. Kwon, J. M. R. Belanger, and J. R. J. Pare, J. Agric. Food. Chem., 51, 1807 (2003) https://doi.org/10.1021/jf026068a
  9. Y. Y. Shu, M. Y. Ko, and Y. S. Chang, Microchemical Journal, 74, 131 (2003) https://doi.org/10.1016/S0026-265X(02)00180-7
  10. W. Vongsangnak, J. Gua, S. Chauvatcharin, and J. Zhong, Biochemical Engineering Journal, 18, 115 (2004) https://doi.org/10.1016/S1369-703X(03)00197-9
  11. B. Jonathan, Biological Performance of Materials Fundamentals of Biocompatibility, 3rd ed. Marcel Dekker (1999)
  12. A. K. Datta, Chem. Engr. Prog., 86, 47 (1990)
  13. M. S. Venkatesh and G. S. V. Raghavan, Biochemical Engineering, 88, 1 (2004)
  14. H. Prosetya and A. Datta, J. Microwave Power and Electromagnetic Energy, 26, 215 (1991) https://doi.org/10.1080/08327823.1991.11688160
  15. N. Abu-Ghannam and B. McKenna, J. Food Engineering, 32, 391 (1997) https://doi.org/10.1016/S0260-8774(97)00034-4